banana butter cake

I seem to have developed a fondness for baking butter cakes recently. I have been baking different variations of butter cake - plain butter cake, durian butter cake, walnut butter cake, pumpkin butter cake.... gosh....

As the name suggests, this cake contains a lot of butter and hence, the taste is very rich. You can substitute with margarine but I feel that if you were to do this, the taste of the cake would be affected.

INGREDIENTS

250g self-raising flour

250g butter (softened)

230g castor sugar

4 eggs

3 medium overripe bananas (mashed)

2 tsp banana essence

6 tbsp milk

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour an 8" round cake pan. Set aside.

3. Sift the self-raising flour in a bowl. Set aside.

4. Cream the butter and sugar using an electric mixer until light and fluffy.

5. Add the eggs, one at a time, mixing well with each addition.

6. Add the mashed banana and banana essence and mix well.

7. Fold in the flour using a wooden spatula and mix until almost blended.

8. Add the milk and mix until a dropping consistency forms.

9. Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.

TIP

Instead of using one 8" round cake pan, I prefer to separate the batter into two potions and bake the cake in two 8" round cake pans. Whichever you prefer, do make sure that the batter does not exceed half the level of the height of the cake pan.